Blueberry Pie

Summer is winding down. And what better way to capture that than pie?!

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Filed under Cakes & Tarts

Perfectly crispy potatoes


This isn’t much of a recipe but I think it is a tip that should be spread. Here is me doing my part!

When home alone, I tend not to make anything too elaborate for dinner. If I have nice tomatoes, it is likely going to become a bruschetta. I’ll brush the bread slices with lots of olive oil and put them in a pan while I chop up my tomatoes. Flip the slices, add tomatoes, top with a pinch of salt. Or maybe pasta with Parmesan cheese and black pepper. Or these potatoes with ketchup.

Carbs are my favorite food group and no one will ever convince me that I shouldn’t eat them!

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Filed under Misc

Nom nom nom

This post could also be titled: “How to make your boss’s birthday.” Assuming, of course, that your boss is a oatmeal cookie person. Oatmeal cookies are my boss’s favorite.

Since I work in such a small office, we normally do a little something for each person’s birthday. Especially for summer birthdays when everything is incredibly quiet. 

Fast forward to Sunday night when I remember I had agreed to bake something and am scrambling. Oatmeal? Check. Raisins? No check. Okay, cherries then. Turned out to be a genius move. 

The dried cherries are bright and tart. The oatmeal is toasted. And the overall effect is addicting, even for those who aren’t normally big fans of oatmeal cookies like me.

Chewy Cherry Oatmeal Cookies

Adapted from the Kitchn

3 1/2 c old-fashioned rolled oats
1 c flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp fine salt
2 sticks butter, room temperature
3/4 c brown sugar
3/4 c sugar
2 eggs
2 tsp vanilla
1 1/2 c dried tart cherries

Preheat oven to 350°F.

Spread oats over 2 baking sheets evenly. Bake, stirring halfway through, for 15-20 minutes. Oats will be slightly golden and smell great! Set aside to cool.

Take 1/2 cup of toasted oats and put in food processor/blender/spice grinder. Pulse until finely ground. Set aside.

Cream butter and sugars in a mixing bowl until light and fluffy. Add eggs and vanilla, scraping down bowl as necessary.

Add all dry ingredients including toasted and ground oats. Stir until just combined. Add cherries and gently mix in using a rubber spatula, until evenly distributed.

Place cookies on baking sheet and bake 8-10 minutes. Bake an additional 2 minutes if you prefer crispier cookies. 

Let cookies cool on baking sheet for 1-2 minutes. Move cookies on rack to cool completely.

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Filed under American, Cookies & Bars

Recent failures

With the heat and many weekend plans, I haven’t been using the kitchen much. 

We ate salad for dinner every night last week. I attempted a gluten free pie, which reduced any desire to bake anything.


This weekend, we celebrate Mr. Fictional Kitchen’s birthday and I have high hopes that the menu will produce some stories to share. There will be carnitas tacos, tomato corn salad, possibly broccoli slaw, and the triffle you have seen on this site earlier.

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Filed under Thoughts

A soup of my own invention

This post is coming a bit late considering that the weather has finally changed and it is now hot as blazes. I was beginning to wonder if we were going to have a summer at all (which would have been fine by me). However, if you find yourself somewhere cold, this soup is just the ticket.

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Filed under Soups & Stews, Thoughts

A Very More-ish Cake

Sometimes a hankering just pops into my head and I can’t seem to shake it. This is the second time I made this cake in a week and I may aim for a third. It came from a lack of sweet things in the house and a desire to use up some chocolate still leftover from Easter.

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Filed under Breakfast, Cakes & Tarts, Italian

Ropa vieja 

Honestly, before a few months ago, I had never heard of flap steak. but it was cheap and that was a good enough reason for me to try it. I assumed I would have to stew it for ages, like most cheap cuts. However, flap steak has quickly risen to my top favorite steak because it is super versatile. It can both be cooked fast (in a pan or on the grill) or slow (in a stew).

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Filed under Meat & Fish, Thoughts